Sutherland Pudding

Ingredients

• the weight of three eggs in flour, butter, and sugar
• the weight of three eggs in flour
• the weight of three eggs in butter
• the weight of three eggs in sugar
• flavour with vanilla

Method

1. 1

   Beat the eggs well, then add the castor sugar and flour, and last the butter just warmed, flavour with vanilla or anything else you like, beat the mixture thoroughly with a silver fork, and just at the last add a little carbonate of soda, about as much as will cover a threepenny piece.

2. 2

   Beat it once more, and then fill some buttered tins with the mixture, and bake at once in a hot oven.

3. 3

   When cold scoop out some of the inside, fill with jam, and put on the top whipped cream sweetened and flavoured.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 105. The excerpt below is the record exactly as published.

Sutherland Pudding. — -The weight of three eggs in flour, butter, and sugar. Beat the eggs well, then add the castor sugar and flour, and last the butter just warmed, flavour with vanilla

Cook this with the app: pantry check, scaling, and the assistant.